Via BBC Good Food

Spiced potato wedges

Spiced potato wedges might be a good recipe to expand your side dish recipe box. This gluten free and lacto ovo vegetarian recipe serves 6 and costs 71 cents per serving. One serving contains 267 calories, 4g of protein, and 13g of fat. A few people made this recipe, and 96 would say it hit the spot. Head to the store and pick up butter, clear honey, red skinned sweet potato, and a few other things to make it today. It is brought to you by BBC Good Food. From preparation to the plate, this recipe takes around 40 minutes. With a spoonacular score of 73%, this dish is solid. Similar recipes are Fennel-Spiced Potato Wedges, Crispy Indian Spiced Potato Wedges, and Spiced Sweet Potato Wedges with A Creamy Garlic Yogurt Dip.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 30 minutes

 

Ingredients:

25g butter, melted

1 tsp clear honey

1 tbsp Dijon mustard

1 tbsp tandoori curry powder or jerk seasoning

5 tbsp mayonnaise

1kg red-skinned potato, such as Desiree

Equipment:

bowl

oven

Cooking instruction summary:

Make the dip. Ripple the mustardand honey through the mayonnaisein a small bowl. Cover and chill.Preheat the oven to fan 180C/conventional 200C/gas 6. Cut eachpotato into eight wedges, then cookin boiling salted water for 5 minutes.In a large bowl, mix the butter andspice with a little seasoning. Drainthe potatoes, then add to the bowland shake. Transfer to two bakingsheets and bake for 20-25 minutes,turning occasionally, until crisp andbrowned. Serve hot, with the dip.

 

Step by step:


1. Make the dip. Ripple the mustardand honey through the mayonnaisein a small bowl. Cover and chill.Preheat the oven to fan 180C/conventional 200C/gas

2. Cut eachpotato into eight wedges, then cookin boiling salted water for 5 minutes.In a large bowl, mix the butter andspice with a little seasoning.

3. Drainthe potatoes, then add to the bowland shake.

4. Transfer to two bakingsheets and bake for 20-25 minutes,turning occasionally, until crisp andbrowned.

5. Serve hot, with the dip.


Nutrition Information:

 

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